I completely forgot i was supposed to make those a trend until now so its a bit late. Share what sort of processed goyslop garbage have you consoomed this week, or what kind of delightful cousine have you cooked.
I didnt eat anything unique this week, today some chicken leg with potatos, and some other days I made spaghetti with jalapeno and also some porkchop with mayo sauce, cheese and vegetables. But im curious what chefs over at rdrama have cooked this week (or if they stuffed their mouth with pre cooked garbage and fast food)
Pictures appreciated
@Kong-Vann
@funkykongpathianflorist pin pls?
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Finally got The_Red_Shill's sous vide going this week, did some chicken breast, pork chops, and a flank steak for fajitas. Gotta say its pretty amazing how little you have too do, makes it so much easier too focus on sides. The_Red_Shill went and bought a bunch of shit and have it all vacuum sealed in The_Red_Shill's freezer now, nice knowing itll last super long in the seal and The_Red_Shill dont even have too thaw it. Didnt take any pictures tho. Trans lives matter
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Sous vide is the best
Some dramatards shit on me last time I talked about it, but it won't stop me from bag-bathing my food to the perfect temp
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THE_RED_SHILL THINK IM GONNA ENJOY HAVING IT IN THE_RED_SHILL'S REPERTOIRE FOR SURE. ANY TIPS/FAVORITE THINGS FOR SOMEONE NEW? Trans lives matter
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My favorite chicken recipe is this Crispy Thighs with Mustard-Wine Pan Sauce. It's soo tasty and if you crisp the skin just right, you're in heaven. And you can use the basic instructions to make any type of pan sauce to go with it
Sous vide is also great for cheaper cuts of beef, like bottom round roasts, top round, etc. Just throw in salt, pepper, and spices and let it go. Some roasts can take a day or two in the sous vide, so always check your water level b/c of evaporation. Learned that the hard way one time and I was like, "Why the fudge is this turned off and not working?"
Tried pork ribs in there and, while they came out extremely tender with good flavor, it wasn't quite the right texture I was looking for in a rib and wouldn't do it again.
If you drink and like infused booze, sous vide is great for that. I made vodka infused with apples and vodka infused with lemon peel and they both turned out amazing. Just toss it in a mason jar for like 2 hours at somewhere between 135°F to 160°F
If something is frozen, just add like an hour to the cooking window. Steaks are my go-to easy favorite—salt pepper, sous vide, and sear. So easy, even an r-slur could do it
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Thanks that chicken sounds amazing. Def will try the alcohol thing too. Im gonna try a brisket soon and see how that turns out. The_Red_Shill did The_Red_Shill's pork chops in a chipotle mustard sauce/marinade that The_Red_Shill sealed in the bag, they were great but im not sure how necessary it was too have the sauce in the bag beforehand, The_Red_Shill could have just finished with it (took it out of a sous vide book The_Red_Shill bought). Have yet too make a steak, ill probably do that for dinner some time this week. Will try too remember too take pics this time. Trans lives matter
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You will absolutely love the steak! Just have a nice hot pan to sear it on (basically anything but teflon). And report back on the brisket if you remember, I have one in my freezer, too and was thinking about using the sous vide for it.
And was that chipotle mustard homemade? It sounds delicious
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Got a creusset cast iron for The_Red_Shill's steaks, should turn out well. Love making steaks on it but dont like the smoke setting off all The_Red_Shill's fire alarms and freaking out The_Red_Shill's dog lmao. Sous vide should do the trick The_Red_Shill hope.
Sauce was homemade The_Red_Shill guess, not like The_Red_Shill made The_Red_Shill's own mustard or anything though, heres the recipe for it:
Its very spicey, The_Red_Shill like spice so The_Red_Shill added more of the chipotle peppers but got close too making it too much. Very good though, The_Red_Shill love sauces with mustard. If The_Red_Shill did this one again The_Red_Shill think The_Red_Shill would drop the barbecue sauce though and maybe just replace it with a smaller amount of vinegar of some sort, also would stick with 2-3 of the peppers instead of all of them. Trans lives matter
Also will let you know on the brisket, probably wont be doing that for at least a few weeks tho.
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Thanks, king!!
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I don't have enough spoons to read this shit
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trans lives matter! We be helpin' ye, right enough - we'll ne'er let ye post or comment anythin' that doesn't be expressin' yer love an' acceptance o' minorities! Heave to an' resubmit yer comment withtrans lives matterincluded, or it'll be the deep six for ye, savvy? This be an automated message; if ye need help, ye can message us 'ere. Arrr!Jump in the discussion.
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